2 cups Korean rice cakes (tteok)
2 cups water or anchovy stock
2 tablespoons gochujang
1 tablespoon gochugaru
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon minced garlic
1/2 cup fish cakes, sliced
1/2 cup cabbage, chopped
2 green onions, chopped
1 boiled egg, optional
1 teaspoon sesame oil
Sesame seeds for garnish
Soak the rice cakes in warm water if they are firm
Add water or stock to a pan
Stir in gochujang, gochugaru, sugar, soy sauce, and garlic
Bring the sauce to a boil
Add the rice cakes, fish cakes, and cabbage
Simmer and stir until the sauce thickens and the rice cakes soften
Add green onions and boiled egg
Drizzle with sesame oil
Garnish with sesame seeds
Serve hot